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Satiety

Satiety and satiation trump calories in weight control

In seeking solutions to counter the obesity crisis, many experts from the scientific community and the food industry have shifted their attention to satiety. “Appetite is an important determinant of food intake and is composed of two related but distinct elements: satiation and satiety,” says Cathy Arnold, senior formulation scientist for Fortitech.

Satiation is a meal event and represents the cumulative effect signals that indicate the meal is coming to an end. These signals may be sensory, cognitive, digestive or hormonal. Satiety expresses the lack of desire to eat after the meal is completed. Hunger, satiation and satiety are part of the delicate balance upon which we depend for energy and healthy weight.

A major weight-control concern today is the impact of sweetened beverages and how they affect satiation and satiety. Research has revealed that sensory factors that appear to have the greatest effect on satiation and satiety in beverages and energy-rich liquids are thickness and creaminess. This has application to the food industry because it impacts the formulation of products designed to be either meal supplements or meal replacements, which often rely on the addition of soluble fibers.

For both liquid and solid products, volume is important. However, the real key to satiety involves satisfaction of nutrient and energy demands over the long-term, and with the fewest possible calories.

“According to Euromonitor International, there will be an ongoing prevalence of reduced-calorie foods within this category, which is considered a ‘passive approach’ to weight loss,” says Arnold. “The key to manufacturers’ ability to meet the promise of their nutritional labels and health claims is the stability of the nutrients in their food or beverage matrix.

“There are, however, many variables internal and external to the product’s environment that affect nutrient integrity, potentially limiting their potency, efficacy and shelflife,” she continues. “The effects of these variables are compounded as the number of functional ingredients increases.”

Fortitech provides a variety of ingredients and suggested formulations that address satiety and satiation in modern foods, particularly in the categories of beverages and bars

In a recent review of literature on low-calorie sweeteners with regard to satiety and satiation, the suggestion was made that low-calorie sweeteners might stimulate excessive intake of calories leading to obesity. This has not been confirmed, however, and other research indicates that low-calorie sweeteners can help curtail excessive calorie intake. This confirmation recently led to the development of low-calorie, obesity countering products that target satiety, not mere calorie reduction.

Many of these satiety foods and beverages rely on botanical extracts with historical and anecdotal roots. Carmit of Israel is focusing its satiety solution on glucomannan, a water-soluble polysaccharide fibre from the Asian tuber, konjac, that has garnered a sudden burst of interest of late. The company created gluten-free wafers coated with dark chocolate and filled with crème containing glucomannan and potato extract. Both ingredients are clinically proven to cause a feeling of satiety.

Another example is extract of saffron…..

FoodProcessing.com: Read the full article

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